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研究生(外文):Lim Jia Yi
論文名稱(外文):Effect of mangosteen pericarp extract supplementation on properties and antioxidative capacity of set yogurt
指導教授(外文):Yen-Po Chen
外文關鍵詞:Mangosteen pericarp extractyogurtantioxidation
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摘要 i
Abstract ii
目次 iii
表目次 vi
圖目次 vii
壹、前言 1
1. 研究動機 1
2. 研究目的 1
貳、文獻探討 2
1. 優格 2
2. 水果與優格之結合 2
3. 益生質 5
4. 益生菌 5
5. 山竹果 7
6. 山竹果皮 8
7. 山竹果皮中之多酚類 9
8. 山竹於食品生產之應用 17
9. 多酚類與牛乳蛋白質之作用 18
叁、材料與方法 21
1. 試驗設計 21
2. 原料 22
3. 液狀山竹果皮萃取物製備 23
4. 優格製備 23
5. 優格樣品萃取 24
6. 優格合適發酵條件試驗 24
6.1 pH值 24
6.2 可滴定酸度(titratable acidity, TA) 25
6.3 發酵菌酛微生物生長 (microbiological growth of starter bacteria) 25
7. 優格儲藏期間之特性試驗 26
7.1 pH 值 26
7.2 可滴定酸度 26
7.3 發酵菌酛微生物生長 26
7.4 質地分析(texture analysis) 26
7.5 微觀結構觀察(microstructure observation) 27
7.6 乳清分離率(syneresis)和保水力(water holding capacity) 27
7.7 總酚類含量(total phenol content) 27
7.8 DPPH自由基清除能力(DPPH free radical scavenging activity) 28
7.9 鐵離子還原能力(Ferric-reducing antioxidant power, FRAP) 28
7.10 感官品評(Sensory evaluation) 29
8. 統計分析 29
肆、結果與討論 30
1. 優格合適發酵條件試驗 30
1.1 pH值 30
1.2 可滴定酸度 31
1.3 菌酛微生物生長 33
2.優格儲藏期間之特性試驗 35
2.1 pH 值 35
2.2可滴定酸度 37
2.3菌酛微生物 39
2.4質地分析 42
2.5微觀結構觀察 45
2.6乳清分離率和保水力 48
2.7總酚類含量 50
2.8 DPPH自由基清除能力 51
2.9鐵離子還原能力 53
2.10感官品評 54
伍、結論 56
陸、參考文獻 57
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